Warm Anchovy Caper Dip
This is a tasty dip for vegetables and crusty bread cubes.
½ cup olive oil
1 garlic clove, crushed
1 thin slice of lemon
6 anchovy fillets
1 tbs. capers
1 tsp. parsley, minced fine
Coarse salt, pepper
In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame for 2 minutes, until the mixture starts to bubble. Add capers and parsley, stir and simmer for 1 minute. Anchovies will dissemble. Add salt and pepper. Serve right from the pan as a dip.
Fresh Tomato Basil and Caper Bruschetta
4 cups tomatoes, peeled, seeded and chopped (about 4 medium)
1/2 cup chopped fresh basil
1/4 cup capers
2 tablespoons extra virgin olive oil
1 loaf French bread, cut into 3/4-inch slices (approximately 16 slices total)
2 large garlic cloves, peeled, cut in half cross-wise
1/4 cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
1. Combine tomatoes, basil, capers and oil in medium bowl.
2. Toss gently.
3. Preheat broiler.
4. Place bread slices on baking sheet.
5. Lightly toast both sides of bread in broiler until light golden.
6. Rub one side of each toasted bread slice with cut side of garlic.
7. Spoon about 1/4 cup tomato mixture over bread slice; sprinkle with cheese.
8. Broil for additional 30 seconds or until cheese is melted.
Serves 6
Savory Stuffed Peppers
This looks pretty on a buffet table.
4 red bell peppers
4 green bell peppers
4 yellow bell peppers
2 tbs. olive oil
24 rolled anchovy fillets with capers
4 sprigs of fresh parsley
Savory stuffing:
3 Tbs. olive oil
4 green onions, minced
1 clove garlic, mined
4 slices prosciutto ham, minced
8 anchovy fillets, minced
1/3 cup pistachio nuts. Minced
1 ½ cups fresh breadcrumbs
1/3 cup whipping cream
1 large egg, beaten
3 tbs. Romano cheese
¼ tsp. oregano
¼ tsp. marjoram
1 tbs. parsley
¼ tsp. salt
¼ tsp. ground black pepper
• Preheat broiler.
• Broil peppers turning them or 3 times until they are just charred on each side.
• Using kitchen tongs place them in a plastic bag.
• Close the bag tightly.
• Let it stand for 5 minutes.
• Use a knife to peel the peppers.
• Cut each one in half lengthwise.
• Discard the stems and seeds.
• Rinse in cold water.
• Pat dry with towel and set aside.
Make the savory stuffing.
• In a large sauce pan heat the oil over medium heat.
• Add the green onions.
• Cook for 2 minutes.
• Add the garlic.
• Cook for one minute and then add the ham, anchovy and nuts.
• Cook for 2 minutes.
• Increase heat and add the breadcrumbs and cook until lightly browned for 3 to4 minutes. Add the cream slowly and stir until it is absorbed.
• Turn the mixture into a large bowl and cool for 15 minutes.
• Stir in the remainder of the ingredients.
• Brush a large shallow baking dish with 1 tbs. oil.
• Divide the stuffing among the pepper halves.
• Brush the peppers with the remaining 2 tbs. oil.
• Cover and let it stand at room temperature for 4 hours or refrigerate overnight.
Preheat the oven to 350 degrees F.
• Let the peppers come to room temperature before cooking.
• Baking until heated through for 30 minutes.
• Carefully transfer to a large platter.
• Top each pepper with an anchovy fillet.
• Garnish with parsley sprigs.
Serves 12.
Tapenade
½ pound of ripe olives
3 cloves garlic, minced
2 tbs. capers, rinsed
2 ounces anchovy fillets in oil, drained and rinsed well
1. Pit the olives and rinse them thoroughly.
2. Put the olives, capers, anchovy fillets and three tabs.
3. Of olive oil and some pepper into a blender and mix for a few seconds to blend.
4. Add the olives and blend for a few seconds more.
5. The texture should be a little rough.
Serve on buttered toast or crackers or pita chips
Smoked Salmon with Capers and Lemon
1 pound of Salmon
1 jar capers
2 lemons, cut into wedges
1 onion, diced
¼ cup dill, minced
• Serve salmon on a large platter with capers and onions sprinkled on top and lemons alongside.
• Scatter dill over the top and serve.
Serves 6
Cucumber Canapés with Caviar
4 cucumbers, peeled and sliced into rounds
1 cup sour cream
Capers
1 can caviar
2 hard boiled eggs, riced
1. Arrange the cucumbers on a platter and dollop the sour cream on each one by teaspoonfuls.
2. Add a little caviar the tops of each one along wit a few capers and a little of the egg mixture.
These are beautiful and festive and ought to best to be served on a silver tray if you have one to bring out for this dish.
Marinated Morrarlla
12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
6 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tsp. oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped
• Overlap cheese slices on medium platter.
• Heat 2 tablespoons oil in small skillet over medium heat.
• Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper.
• Cool.
• Stir in capers and remaining oil.
• Spoon over cheese slices.
Serves 6
Caponata
This is a good picnic food and keeps well for 2 days in the refrigerator.
6 tablespoons olive oil
1 - 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 large onion, cubed
5 large garlic cloves, minced
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice, or use fresh plum tomatoes in season
3 tablespoons red wine vinegar
4 tablespoons drained capers
1/2 cup chopped fresh basil
1 tbs. Italian seasoning
½ cup Toasted pine nuts
Heat oil in heavy large pot over medium heat.
Add eggplant, onion, and garlic cloves.
Sauté until eggplant is soft and brown, about 15 minutes.
Add diced tomatoes with juice, then red wine vinegar and drained capers.
Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
Season caponata to taste with salt and pepper and Italian seasoning.
Mix in fresh basil.
Transfer caponata to serving bowl.
Sprinkle with toasted pine nuts.
Serve warm, at room temperature, or cold on crackers.
Cook’s note: Caponata can be made 2 days ahead. Cover and chill.
Yield: 8
Olive Spread
Any olives will do. Kalamatas, Nicoise, Gaeta, green Sicilians or any combination are all good.
3 ounces or ½ cup olives
1 tbs. chopped onions
3 tbs. capers, rinsed
1/8 tsp thyme
1 tbs. olive oil
1. Season to taste with lemon juice or red wine vinegar
2. Rinse the olives if they are salty.
3. Press down on them to open them up and take out the stones.
4. Puree the olives, onion and capers in a food processor with the oil.
5. Season with the lemon or vinegar.
CROCKPOT ARTICHOKE, CHICKEN AND OLIVES
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
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1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.
Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
Berlin Herring Salad
Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.
Yellow And Red Bell Peppers Filled With Tuna
10 yellow bell peppers — cut
lengthwise into thirds
10 red bell peppers — cut
lengthwise into thirds
1 cup plus
2 tablespoons olive oil
5 tablespoons fresh lemon juice
5 garlic cloves — pressed
salt and freshly
ground pepper
3 cans albacore tuna packed in
water — drained
1/2 cup chopped fresh parsley
5 tablespoons drained capers
fresh parsley sprigs
imported black olives
(such as kalamata or
nicoise)
Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings.